This month’s Recipe Redux challenge was to create a recipe combining chocolate with another ingredient. Peanut butter and chocolate was the only combination I considered. Peanut Butter and chocolate are just meant to be together. Who doesn’t love anything that contains peanut butter and chocolate!
When Scott and I were first married 15 years ago I found a recipe in the coupon pages of the newspaper for Ooey Gooey Peanut Butter and Fudge Brownies. The recipe was on the same page as a coupon for peanut butter I think. I knew he was going to love the brownies and I was right. This recipe has been his favorite for the past 15 years. It is a bit more complicated than just opening a box of brownie mix. There are a few steps to the process. The recipe does use boxed brownie mix and prepared icing. The brownies are also very rich. So, I only make them a few times a year, because of the calorie dent and the time it takes to make them. Scott usually has to make a special request.
The original recipe is made in a 13×9 inch pan, so you end up with about 24 brownies. Years ago only the two of us ate them. That was a lot of extra calories. Now the kids eat them, but it’s still too many brownies. I can not resist dessert, so I try now to make smaller batches of desserts, so there are not a lot of left overs laying around. This recipe is made in a smaller pan, so reduces the number of servings.
I also have been trying to make more baked items from scratch too. When my son heard I was making the “special” peanut butter brownies from scratch he flipped. You don’t ruin a good thing I guess! Tyler though likes the from scratch version just as much as the boxed version.
I made cupcakes last week for Tyler’s class. We planned a baby shower for his teacher. I came home from Florida early Monday morning and I needed the cupcakes by Tuesday morning. I made boxed cupcakes and used prepared icing. I only took a taste of the icing and I could taste how artificial it was. I actually did not eat one cupcake. I just could not bring myself to eat them. Of course I feel guilty for not making them from scratch for the class, but I woke up at 4 am to get to the airport. I just did not have the energy!
These brownies are made with whole wheat flour, so are a bit healthier. Just a bit. Remember moderation is key. The recipe still uses sugar, butter, and all of the other yummy good stuff that you put into brownies. Real ingredient though, not boxed.
- Brownie Layer
- ¾ cup whole wheat pastry flour
- ¾ cup sugar
- ⅔ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (1 stick) melted butter
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup mini chocolate chips
- Peanut Butter Layer
- ¾ cup creamy peanut butter
- 3 tablespoons butter, softened
- ¼ cup sugar
- 1½ tablespoons whole wheat flour
- 1 egg, beaten
- 1½ teaspoons vanilla extract
- 3 tablespoons butter, softened
- 3 tablespoons cocoa powder
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 tablespoon creamy peanut butter
- Preheat oven to 350 degrees F.
- Lightly grease a 9x9 baking pan.
- Brownies: combine flour, cocoa, salt, baking powder, and sugar, stir to combine.
- In separate bowl combine eggs, vanilla, and melted butter, add into dry ingredients.
- Stir to combine, stirring until smooth.
- Add in chocolate chips.
- Pour batter into greased baking pan.
- Peanut Butter Layer: combine peanut butter, butter, sugar, flour, egg, and vanilla.
- Mix with a hand mixer until fluffy.
- Drop tablepoons of the peanut butter mixture over brownie batter, smooth out over top.
- Bake at 350 degrees for 30 minutes.
- Allow to cool completely.
- Icing: Combine butter, cocoa, sugar, and 1 tablespoon of milk.
- Mix with a hand mixer until smooth, adding in additional milk as needed.
- Stir in vanilla and peanut butter.
- Spread icing over cooled brownies.
- Chill 15-20 minutes before cutting.